Southwest Chicken and Couscous

 

1

cup frozen bell pepper and onion stir-fry (from 1-lb bag)

1/2

cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

1/2

cup Old El Paso® Thick 'n Chunky salsa

1

can (15 oz) black beans with cumin and chili spices, undrained

1

package (9 oz) frozen cooked southwest-seasoned chicken breast strips

2

cups water

1 1/2

cups uncooked couscous

1/4

cup chopped fresh cilantro

• 1 Spray 12-inch nonstick skillet with cooking spray. Add stir-fry vegetables to skillet; cook 2 to 3 minutes, stirring frequently, until crisp-tender.
• 2 Stir in corn, salsa, beans and frozen chicken. Heat to boiling. Reduce heat to low; cover and simmer about 5 minutes, stirring occasionally, until chicken is thoroughly heated (break up large pieces of chicken with spoon as mixture cooks).
• 3 Meanwhile, heat water to boiling. Stir in couscous. Remove from heat; cover and let stand 5 minutes.
• 4 Fluff couscous with fork; spoon onto serving plates. Top with chicken mixture. Sprinkle with cilantro.